Discover how to create the ultimate Salmon Teriyaki Bowl with this easy-to-follow recipe that promises a perfect blend of flavors and textures. Whether you're a seasoned chef or a beginner, this Salmon Teriyaki Bowl recipe is sure to impress.

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Salmon Teriyaki Bowl, Quick and Easy Meal

The Salmon Teriyaki Bowl is a easy and healthy dish that combines the perfect blend of taste and nutrition. This recipe features salmon marinated in a rich teriyaki sauce, complemented by a mix of fresh, toppings like mango and cucumber, all nestled on a bed of fluffy rice.

Each ingredient works together to create a meal that is as nutritious as it is delicious, offering a good source of omega-3 fatty acids, vitamins, and minerals.

The visual appeal of the bowl, with its colorful components artfully arranged, makes it as much a feast for the eyes as it is for the palate.

This dish is customizable, easily modified to include whatever fresh ingredients you have on hand or to accommodate dietary needs. You can use the base for quinoa or leafy greens, choose different fruits or vegetables for toppings, or even adjust the sauce to make it gluten-free.

What you'll love about this recipe:

Customizable Toppings: Along with the staple ingredients, the recipe allows for customization with optional drizzles and sprinkles, such as chipotle mayo and sesame seeds, letting you adjust the flavor to your liking.
Easy and Flexible Preparation: The steps are straightforward and allow for marinating the salmon overnight or just for 30 minutes, providing flexibility based on your schedule.
Flavorful Marinade: The salmon is marinated in teriyaki sauce, which adds a rich and savory flavor that is absorbed into the fish, enhancing its natural taste.

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Recipes

Salmon Teriyaki Bowl Ingredients

To get started making this recipe, you'll first want to gather all your ingredients.

2 Salmon Filets
2 Cups Cooked White Rice (I use jasmine)
½ Cup Teriyaki Sauce or Marinade (depending on the brand, you may need more) (I prefer to make my own)
½ Cup Chopped Mango
10 Slices English Cucumber
¼ Cup Fresh Cilantro Leaves
½ Tablespoon Fresh Minced Cilantro
1 Tablespoon Olive Oil
Sesame Seeds (optional)
Chipotle Mayo (I prefer to make my own Chipotle Mayo)

Add extra flavor by lightly toasting the sesame seeds.

Tools You'll Need

Step by Step Instructions

Step 1: Place the salmon filets in a medium bowl and pour the teriyaki sauce over the top. If it’s thicker, you can just lather the marinade all over the salmon.

If it’s thinner teriyaki, you will want to place enough in the bowl to cover your salmon. Using a baggie works great too! Cover and place in the fridge for 30 minutes or overnight.

Step 2: Place a tablespoon of olive oil in a skillet and bring to medium heat. Remove the salmon from the marinade and place in the heated skillet. Flip the salmon after 4-5 minutes, getting a nice crust on all sides.

You want the internal temperature to reach 145 degrees Fahrenheit before removing from the pan. Cook time will vary based on the size and thickness of your salmon filets.

Step 3: Place 1 cup of prepared rice in each bowl and nestle 1 salmon filet right in the middle, and on top, of the rice.

If you have any extra, cooked, teriyaki sauce in the pan, you can add a bit to the rice, if desired. This is based on your personal preference.

Step 4: Place ⅛ cup of mango in each bowl, resting it on the side of the salmon. Add 5 cucumber slices to the other side of the salmon, in each bowl.

Place ⅛ cup of the fresh cilantro leaves at the top and bottom of the salmon, in each bowl.

Place Mango and Cucumbers on Side of Salmon

Step 5: Sprinkle with sesame seeds, if desired, before drizzling the salmon with chipotle mayo.

Finish with a sprinkle of minced fresh cilantro over each bowl. Serve and enjoy!

Tips

Customizable Toppings: Feel free to swap out mango or cucumber for other fruits like avocado or pineapple, depending on what’s in season or your preference.
Sauce Options: Experiment with different marinades or sauces if teriyaki isn’t your favorite. Soy sauce, miso paste, or even a simple lemon butter sauce can work well.
Rice Choices: While white rice is commonly used, brown rice, quinoa, or even cauliflower rice are excellent healthier alternatives that add variety and nutrition.

Salmon Teriyaki Bowl Drizzled with Chipotle Mayo

This Salmon Teriyaki Bowl is more than just a meal; it's a versatile, nutritious, and easy to make meal that is both nutritious and easy to customize.

With its rich flavors, health benefits, and presentation, it suits any occasion from a simple family dinner to a gathering with friends.

FAQs about Salmon Teriyaki Bowls

Tofu, tempeh, or large sliced mushrooms can be marinated and cooked similar to the salmon for a vegetarian option.

Cook the rice in vegetable or chicken broth instead of water, or stir in a splash of coconut milk for creaminess. You can also mix in some sesame oil or sprinkle with furikake for extra flavor.

You can use soy sauce mixed with a little honey and garlic, miso paste diluted with water, or a simple marinade of olive oil, lemon juice, and herbs.

Salmon Teriyaki Bowl, Delicious and Nutritious

The Salmon Teriyaki Bowl is delicious and nutritious. Salmon is known for its high omega-3 fatty acid content, which is essential for heart health and cognitive function.

Paired with a variety of vegetables, this dish becomes a rich source of vitamins and fiber, promoting good digestion and overall health.

This Salmon Teriyaki Bowl requires just a handful of ingredients—many of which you likely already have in your pantry. The best part is that it can be prepared in about 30 minutes. It's perfect for those evenings when you want a quick and healthy meal.

Whether you're a busy professional or hard working mom looking for a quick dinner solution, or you're simply trying to incorporate more nutritious meals into your diet, the Salmon Teriyaki Bowl is an excellent choice.

Salmon Bowl

This Salmon Teriyaki Bowl recipe features succulent salmon fillets marinated in a homemade teriyaki sauce, served atop fluffy jasmine rice with crisp vegetables. It's a simple yet flavorful dish that makes a perfect weeknight dinner, ready in just 30 minutes.

Jenn Farmer

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Equipment

Saute Pan
Measuring Cups
Measuring Spoons
Medium Bowl
Meat Thermometer
Spatula
Knife

Ingredients

2 Salmon Filets
2 Cups Cooked White Rice I use jasmine
½ Cup Teriyaki Sauce or Marinade depending on the brand, you may need more
½ Cup Chopped Mango
10 Slices English Cucumber
¼ Cup Fresh Cilantro Leaves
½ Tablespoon Fresh Minced Cilantro
1 Tablespoon Olive Oil
Chipotle Mayo
Sesame Seeds optional

Instructions

Place the salmon filets in a medium bowl and pour the teriyaki sauce over the top.
If it’s thicker, you can just lather the marinade all over the salmon.
If it’s thinner teriyaki, you will want to place enough in the bowl to cover your salmon.
Using a baggie works great too!
Cover and place in the fridge for 30 minutes or overnight.
Place a tablespoon of olive oil in a skillet and bring to medium heat.
Remove the salmon from the marinade and place in the heated skillet.
Flip the salmon after 4-5 minutes, getting a nice crust on all sides.
You want the internal temperature to reach 145 degrees Fahrenheit before removing from the pan.
Cook time will vary based on the size and thickness of your salmon filets.
Place 1 cup of prepared rice in each bowl and nestle 1 salmon filet right in the middle, and on top, of the rice.
If you have any extra, cooked, teriyaki sauce in the pan, you can add a bit to the rice, if desired.
This is based on your personal preference.
Place ⅛ cup of mango in each bowl, resting it on the side of the salmon.
Add 5 cucumber slices to the other side of the salmon, in each bowl.
Place ⅛ cup of the fresh cilantro leaves at the top and bottom of the salmon, in each bowl.
Sprinkle with sesame seeds, if desired, before drizzling the salmon with chipotle mayo and finish with a sprinkle of minced fresh cilantro over each bowl.
Serve and enjoy!

Notes

These are best if eaten immediately.
If you would like to make and store, I would not put together the bowls before storage.
I would make/prep each separate element then store them separately in airtight containers for up to 5 days.
Assemble the bowls when you’re ready to eat.
You can freeze the salmon for up to 3 months, in an airtight container, but I would not freeze any of the other ingredients.
You can use any white rice you have access to.
I usually use jasmine rice, but we will use minute rice often as well.
Cooking time on the salmon will vary depending on the size of your salmon filets.
The length of time the filets cook aren’t important, it’s the internal temperature that’s the important aspect.
Keep an eye on that more than you do the time they’re cooked.
Do not overcook the salmon or cook it on too high of a heat setting or it will ruin the texture.
Watching the internal temperature will help this issue greatly.
Leave the skin on the salmon.
Once cooked, the skin will peel right off without any issue, but the skin allows the bottom of the salmon to remain tender and super flavorful.
Do not flip your salmon too many times.
You want to flip it once or twice.
Salmon is fragile once it starts to cook and if you flip it too many times, it will fall apart.
There is no need to flip it a ton of times.

Did you make this recipe?

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SALMON TERIYAKI BOWL, EASY DISH